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Crispy Dill Refrigerator Pickles

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Quick and easy refrigerator pickles ready in 24 hours, offering a fresh, crunchy, and tangy bite without the wait or fuss of canning.

Ingredients

Scale
  • 4 medium Kirby cucumbers (about 1.5 pounds / 680 grams)
  • 4–5 fresh dill sprigs
  • 3 large garlic cloves, smashed
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 1 tablespoon kosher salt (e.g., Diamond Crystal)
  • 1 tablespoon granulated sugar (optional but recommended)
  • 1 teaspoon black peppercorns
  • ½ teaspoon red pepper flakes (optional)

Instructions

  1. Wash and slice the cucumbers into ¼-inch (6 mm) thick rounds or spears, depending on preference.
  2. In a mixing bowl, combine 1 cup white vinegar, 1 cup water, 1 tablespoon kosher salt, and 1 tablespoon granulated sugar. Whisk until salt and sugar dissolve.
  3. Add smashed garlic cloves, black peppercorns, red pepper flakes (if using), and fresh dill sprigs to the brine. Stir gently.
  4. Pack cucumber slices tightly but gently into a clean quart-sized glass jar or airtight container.
  5. Pour the brine over the cucumbers, ensuring they are fully submerged. Use a utensil to release trapped air bubbles; add a weight if needed.
  6. Seal the jar and refrigerate for at least 24 hours before tasting. The flavor improves with longer marinating.
  7. After 24 hours, open and enjoy the pickles. Store leftovers refrigerated and consume within 2-3 weeks.

Notes

Use fresh, firm Kirby cucumbers for best crunch. Keep cucumbers fully submerged in brine to avoid soft spots. Refrigerate promptly. Optionally add grape or horseradish leaves to maintain crunch. Letting pickles sit 2-3 days intensifies flavor without losing crispness. Adjust salt if using table salt (reduce by half).

Nutrition

Keywords: refrigerator pickles, dill pickles, quick pickles, crispy pickles, easy pickles, no canning pickles, homemade pickles

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